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Instant Pot® Butternut Squash Soup

Prep Time20 mins
Cook Time7 mins
Servings: 4
Calories: 153kcal
Author: Amanda

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Chef’s Knife
  • Cutting Board
  • Rubber Spatula
  • Immersion Blender or Regular Blender

Ingredients

  • 1 medium squash (about 2 pounds) Butternut Squash
  • 1 Tbsp Olive Oil
  • 1 onion White Onion
  • 1 Clove Garlic
  • 1 medium apple Apple
  • 0.5 tsp Ground ginger
  • 0.5 tsp Ground cinnamon
  • 1 tsp Ground Sage
  • 0.25 tsp Ground Black Pepper
  • 0.25 tsp Salt
  • 3 Cups Chicken Stock

Instructions

  • Remove the outer skin from the butternut squash, slice in half and remove the seeds as well. Discard the skin and seeds and then chop the roughly squash into one inch cubes. Place the squash in the Instant Pot®.
  • Chop the onion, garlic and apple (peel on, core removed) and add to the Instant Pot® along with the olive oil. Stir ingredients together and press the “saute” button on your Instant Pot®. Saute the mix for about 5 minutes, stirring occasionally.
  • Add the ginger, cinnamon, sage, pepper and salt to the Instant pot and toss together with the veggies. Saute for another two minutes and then turn the Instant Pot® off.
  • Add the chicken stock and stir. Place the lid on the Instant Pot® and seal, making sure the steamer valve is set to “seal”. Press “manual” and set the timer for 7 minutes. When the timer goes off, carefully open the steamer valve (use a spoon to push the valve open so your hand is not in the way of the escaping steam- it is very hot!). Once the pressure is released, open the Instant pot lid and use an immersion blender to puree the soup until it is very smooth.
  • Serve while the soup is hot and garnish with sour cream, pecans, pumpkin seeds or a sprinkle of parmesan cheese!